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Asian Vegetable Stir Fry

Asian Vegetable Stir Fry

Asian Vegetable Stir-Fry made easy with packaged vegetable stir-fry mix is ready in minutes and perfect for busy weeknights. A delicious medley of crisp Asian vegetables and tender pork will surely be a family favorite! One kitchen hack that has saved me time and angst is the use of vegetable stir-fry mixes. They are available in the produce section of most major supermarkets and come in various vegetable combinations. The one I picked for this dish was an Asian assortment of red cabbage, carrot

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 0.5 lb pork belly
  • 1 water
  • 1 tbsp oil
  • 1 onion, peeled and chopped
  • 2 clove garlic, peeled and minced
  • 1 (16 ounces) Asian vegetable stir-fry mix
  • 1 tbsp oyster sauce
  • 1 tbsp cornstarch
  • 0 salt and pepper to taste

Instructions

  1. In a saucepan on medium heat, combine pork belly and water. Bring it to a boil. skimming off foam that floats on top.

  2. Turn down the heat and cover it, and let it simmer gently for about 7 to 10 minutes or until pork is tender but not falling apart. Add more water as needed to maintain about 1 cup.

  3. Drain pork, reserving 1 cup liquid. Slice pork into ½-inch cubes.

  4. Sauté garlic, onion until they soften and smell nice.

  5. Add pork and Cook it until it gets lightly browned.

  6. Add vegetables and stir to combine. Cook for 1 to 2 minutes.

  7. Mix the reserved liquid, oyster sauce, and cornstarch. Add to pan and gently stir to distribute.

  8. Keep cooking, stirring occasionally, for about 3 to 5 minutes or until vegetables are tender yet crisp and sauce is slightly thickened.

  9. Add salt and pepper to taste. Serve while hot.

  10. Cook on high heat to sear the food quickly and preserve the vegetable's natural juices to stay bright and crisp.